Chocolate Peanut Butter Poke Cake A moist chocolate cake soaked with creamy peanut butter goodness, topped with fluffy peanut butter frosting and a drizzle of chocolate – a match made in dessert heaven!
Ingredients:
For the Cake:
1 box (15.25 oz) chocolate cake mix (plus ingredients listed on the box: eggs, oil, water)
1 cup creamy peanut butter
1 can (14 oz) sweetened condensed milk
For the Frosting:
1 cup creamy peanut butter
½ cup unsalted butter, softened
2 cups powdered sugar
2-3 tbsp milk (to adjust consistency)
1 tsp vanilla extract
For the Topping:
½ cup chocolate chips
¼ cup heavy cream
Chopped peanuts (optional, for garnish)
Instructions:
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
Prepare the chocolate cake batter according to the box instructions and pour it into the prepared pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is still warm, use the handle of a wooden spoon to poke holes all over the cake.
In a microwave-safe bowl, heat the peanut butter and sweetened condensed milk until smooth and pourable. Pour this mixture over the cake, spreading it evenly and allowing it to seep into the holes. Let the cake cool completely.
For the frosting, beat the peanut butter and butter together until smooth. Gradually add the powdered sugar, milk, and vanilla extract, mixing until light and fluffy. Spread the frosting over the cooled cake.
For the chocolate topping, heat the chocolate chips and heavy cream in a microwave-safe bowl until melted. Stir until smooth, then drizzle over the frosting. Sprinkle with chopped peanuts if desired.
